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Indian Lamb Curry

Source of Recipe

Submitted by Brandon Johnstun From Meals.com (Nestles)


Recipe Introduction

Here is a good start for someone to eat an easy Indian recipe. With this you make your own curry, instead of pouring it out of a spice bottle. This is a tomato based lightly spiced curry.

List of Ingredients

Tools

Knife
Cutting board
Measuring cup
Measuring spoons, 1/4 Tsp, 1/2 Tsp, 1 Tsp, 1 Tbl
Large heavy bottomed pot
Stirring spoon
Ziplock bag
Can opener
Garlic crusher


Ingredients

1 onion, peeled and chopped
1 Tbl ground Coriander
2 Cloves large garlic, crushed
2 Tsp Gingerroot, grated fresh
1 1/2 Tsp Turmeric, ground
1 Tsp Salt
1/2 Tsp Cumin, ground
1/2 Tsp Black pepper
1/4 Tsp Cayenne pepper
1 lb Lamb shoulder, cut into 1-inch cubes
1/4 C Vegetable oil
1 Dried red chile pepper
1 can (28-oz.) diced Tomatoes
1 Tbl Unsweetened coconut
1 package (10-oz.) frozen Peas



Recipe

Serves: 4
Time required: Marinate: 8 hours Prepare: 15 minutes Cook: 25 minutes
Difficulty: Easy


Directions

1. Mix onion, coriander, garlic, ginger, turmeric, salt, cumin, pepper and cayenne pepper in a small bowl.

2. Coat lamb with mixture to marinate. Put in a ziplock with the air sucked out overnight.

3. In a large, heavy-bottomed pot, heat oil over medium-high heat. Break chile over pan, crumbling into hot oil.

4. Sauté lamb, onions and spices into pot, until well browned.

5. Add undrained tomatoes and coconut milk and bring to a boil.

6. Reduce heat and simmer for 15 minutes, or until sauce is thickened.

7. Stir in peas and cook until thoroughly heated. Serve warm.


Serve with

Naan bread, yellow sweet rice, and dahl.

Rice pilaf, naan, smoothie, and a green salad with a vinegrette flavored for India.

Variations

*You can add more hot peppers to make it hotter.